Mimi's Potatoe Salad
Suzanne
ingredients
- 2 1/2 pounds white potatoes (no green color), diced
- 3 teaspoons salt
- 3 boiled eggs, shredded
- 3 medium sweet pickles, chopped fine or shredded
- 1/2 cup celery, chopped fine
- 1 small white onion, chopped fine
- 6 pencil-size green onions, chopped fine
- 1 (2-ounce) jar pimentos, drained fine
- 1 tablespoon parsley flakes
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons French’s prepared mustard
- 1/2 teaspoon celery seed
- 6 tablespoons white wine vinegar
- 8 tablespoons Hellmann’s real mayonnaise
- Paprika
directions
- 1
Cover potatoes with water (1 inch above potatoes) and bring to a boil. Cover and simmer for 20 minutes. Add 3 teaspoons of salt and cook 5 more minutes. Drain and let cool at least 30 minutes. Place paper towel over top of potatoes while cooling.
- 2
Mix eggs, pickles, celery, pimento, and all seasonings, except paprika, with the mayonnaise and mustard. Toss gently with potatoes.
- 3
Pour into a salad bowl. Sprinkle paprika lightly over salad.
- 4
Chill at least 2 hours before serving.
notes
Always use Hellmann’s real mayonnaise. Can use ½ Hellmann’s Light.
Source: From the kitchen of Marilyn Whatley
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